Maryland Style Crab Cakes

Every succulent bite of our Maryland crab cakes is moist and full of sweet crab. Handmade using premium lump and back fin crab, this is a long-time customer favorite. Terrific as either an appetizer or a light entree. Six 3.5 oz. cakes.

Baking from Frozen (Preferred Method): Preheat oven to 375 F. Brush tops of crab cakes with a thin layer of mayonnaise, or a little bit of melted butter. Spray a cookie sheet with a thin layer of non-stick cooking spray. Bake for approximately 25-27 minutes, or until golden brown and bubbly on top. For an extra crispy crab cake, turn on broiler for the last two minutes of baking.

Pan Fry: Thaw completely under refrigeration. Preheat pan on medium heat with tsp. of oil or butter. Cook covered in frying pan at medium temperature for approximately 4-6 minutes per side. Crab cake may be cooked from a frozen state using a lower temperature and cooking for a longer period of time.